🌶️ Professional Kitchen · Sauces
Buffalo-Style Chicken Wing Sauce
A high-volume red wing sauce blending ketchup, Louisiana-style hot sauce and melted butter.
01 — THE STORY
Behind the plate
This kitchen formula is sweeter and more tomato-led than a classic two-ingredient Buffalo sauce. Ketchup gives it body and a familiar glaze, while Louisiana-style hot sauce supplies vinegar and heat.
Only one version is published because the submitted formulas were duplicates with a small method correction. A separate barbecue page will be added only when its actual ingredients are supplied.
03 — THE METHOD
Cook step by step
- 01
Place the ketchup and hot sauce in a large heavy-based pot and begin warming them gently.
- 02
Cut the butter into smaller pieces and add it gradually while stirring so it melts evenly into the sauce.
- 03
Heat only until all the butter has melted and the sauce is hot and uniform; do not allow it to boil aggressively.
- 04
Blend with a heavy-duty stick blender until smooth, glossy and completely emulsified.
- 05
Use hot for service or cool rapidly in shallow containers, cover, label and refrigerate.
04 — FROM THE PASS
Chef's notes
- Record the weight of one butter block before scaling or costing this recipe; the current formula does not define it.
- The two submitted chicken-wing-sauce entries are the same recipe, so this is the single canonical version.
- Louisiana hot sauces and ketchup vary in salt, sugar and heat. Record the exact products used.
- A barbecue variation cannot be created by merely changing the name; supply the barbecue-sauce formula when ready.
AT THE TABLE
How to serve it
Toss with freshly cooked chicken wings and serve with the linked Blue Cheese Sauce and crisp celery.